Grilled Veggie Panini

Grilled Veggie Panini Recipe

This is a great tasting option for a vegetarian panini. The rajma or kidney bean smokey filling pairs beautifully with the pesto, giving it a great balance of flavours making a cavity in the bun helps hold the filling while decreasing the carb content.

Cooking time
60 min


    • 4 whole grain hot dog buns


    Refried Bean Filling


    • 3/4 cup rajma
    • 1/4 cup whole urad dal
    • 1 tablespoon Saffola oil
    • 1 onion, chopped
    • 1 teaspoon Worcestershire sauce
    • 1/2 teaspoon paprika
    • 1 teaspoon roasted cumin powder
    • 1/4 tomato puree
    • pinch brown sugar
    • 1/2 lime juice


    To Assemble


    • 1 onion, sliced
    • 1 green bell pepper, sliced
    • 1 tablespoon pesto
    • 2 tablespoon low-fat mozzarella cheese

How to make Grilled Veggie Panini

    Refried Bean Filling


    • Soak the rajma and urad dal overnight. Cook until soft with just enough water and salt as required. Drain any excess liquid
    • Heat 1 tbsp oil in a wok. Sauté the onions for 1 minute until soft. Add the paprika, roasted cumin powder, tomato puree and Worcestershire sauce. Stir to mix, and then add cooked bean mix. Stir over high heat to mix, add pinch of brown sugar and lime juice. Take off heat and leave to cool




    • Slice the buns horizontally, and gently cut out a cavity from each half. Heat a grill pan over low flame
    • Smear a 1/2 tablespoon of pesto inside the cavity of the buns
    • Layer the onions and capsicum in the bottom half, then the rajma bean mix. Top with 1/2 tablespoon mozzarella on each serving, and close the sandwich, pressing lightly to keep together
    • Wrap the sandwich in an aluminum foil and place on the heated grill pan placing a metal plate with weight on top {or panini press weight} for about 8 to 10 minutes over low heat. Remove the foil and serve immediately

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Wow superb

Aug 22, 2016

Average: 4 (1 vote)
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